Home /
Pizza with Arugula and Mozzarella

Pizza with Arugula and Mozzarella

Write A Review

This combination took us by surprise when we tried it recently at Santa Brigida di Ciro, the great Naples pizza restaurant. To a group of 25 fanatics who had just chomped through a degustazione of various pizze, this uncommon variation was everyone's hands-down winner. Just make sure that your arugula is fresh and potent. Makes 1 pizza

SKU 694-Recipe

Add to Wishlist Print

Ingredients:

1/4 dough from master pizza dough recipe
cornmeal for sprinkling
8 slices of fresh mozzarella, each one about 1/4 inch thick and 1 1/2 inches in diameter
1/4 teaspoon coarse salt
1/2 cup very firmly packed, fresh arugula
1 1/2 teaspoons extra-virgin olive oil

Directions:

Preheat oven with pizza stone in it to 525 degrees.
Shape a pizza, and let it rise a second time (see instructions in master pizza dough recipe).
When ready to cook, sprinkle a pizza peel with cornmeal. Carefully place the pizza on the paddle. Inside the rim, arrange the mozzarella slices evenly. Sprinkle with 1/8 teaspoon of the coarse salt. Sprinkle cornmeal on pizza stone in oven. Slide pizza on to pizza stone. Bake 6 minutes. (If a softer crust is desired, dab rim with moistened brush after 3 minutes, then cook 3 minutes more.) Remove, and immediately scatter the arugula on the cheese. Sprinkle on the remaining 1/8 teaspoon of coarse salt. Drizzle oil over all and serve immediately.